Crockpot Cream of Chicken Soup with Wild Rice

Crockpot Cream of Chicken Soup with Wild Rice

Add this chicken soup recipe to your lineup of slow cooker dinners. Healthy with wild rice, rich, creamy, and a cinch made in your slow cooker. Hearty and amazing with flavor.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 30

Cook Time 6

Total Time 6 30

Servings

Calories 320kcal

Author Lea Ann Brown

Ingredients

1 cup wild rice uncooked, rinsed
1 ½ pounds chicken breast boneless, skinless, cut into bite size pieces
1 cup pancetta rough chopped
2 tablespoons olive oil
2 carrots cleaned and thick sliced
2 stalks celery cleaned and thick sliced
½ onion chopped
1 teaspoon dried rosemary or 1 sprig fresh
1 bay leaf
6 cups chicken broth
1 teaspoon poultry seasoning
½ cup butter
½ cup flour
3 cups half and half or milk

Instructions

In a fry pan heat oil over medium heat, add carrots, celery, onion and pancetta and sautee until vegetables are tender and pancetta is mostly cooked.
Place the uncooked wild rice, sauteed vegetables, chicken pieces, chicken broth, poultry seasoning, rosemary, and bay leaf in crockpot. Cover and cook on low for 5 hours. The chicken should be cooked through and the rice should be soft.
Melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the half and half until a thick, creamy mixture forms.
An hour before the soup is to be done, add the roux to the rice and chicken in the crockpot and stir to combine. Stir, remove bay leaf and stem of rosemary and serve.
Add extra milk or chicken stock if necessary to adjust the consistency.

Notes

3 cans of chicken broth is just short of the called for 6 cups. Instead of opening another can, just add water to equal 6 cups.

This creamy wild rice soup recipe makes a large batch. About 10 servings. Store in the refrigerator for 3 - 5 days. Reheat stove-top or microwave and enjoy.

I'm not a fan of freezing creamy soups with rice. It simply compromises the texture. But it can be done.

Nutrition